Wild Rice Salad Holiday is a vibrant and hearty dish that has become a staple for festive gatherings and celebrations. This colorful salad features an array of textures and flavors, combining wild rice, arugula, pomegranate seeds, pecans, and feta, all tossed together with a simple white wine vinaigrette. Not only is it visually stunning, but it is also packed with nutrients, making it a perfect addition to your holiday table. Whether you’re preparing for Thanksgiving, Christmas, or a New Year’s celebration, this salad is sure to impress your guests.

Why You’ll Love This Wild Rice Salad Holiday

There are countless reasons to love this wild rice salad holiday. First, it is a fantastic blend of flavors and textures, making each bite interesting and satisfying. Second, the salad is packed with nutrients, providing a nutritious option for festive meals. Third, it’s vegetarian-friendly, catering to various dietary preferences. Additionally, it can be made in advance, saving you time on the big day. This dish works wonderfully as a holiday wild rice dish or as a centerpiece for a gourmet wild rice salad for holidays. Finally, it’s versatile enough to be served at any occasion, from casual gatherings to elegant dinners.

Ingredients for Wild Rice Salad Holiday

Gather these items:

1 cup (150g / 5oz) wild rice, uncooked
2 large handfuls (120g / 4oz) baby arugula, roughly chopped
1 pomegranate, seeds only
3.5 oz (100g) soft Danish feta, crumbled
3/4 cup dried cranberries
3/4 cup toasted pecans, roughly chopped
1 cup green onions, sliced (or red onion)
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
1/2 garlic clove, minced
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper

How to Make Wild Rice Salad Holiday Step-by-Step

Step 1: Boil 1 liter or more of water in a large saucepan. Add wild rice and reduce to a simmer. Cover and cook for 40–45 minutes until tender but still chewy. Drain and let it steam dry and cool.
Step 2: While rice cooks, toast pecans in a dry pan for 3–5 minutes over medium heat. Let cool.
Step 3: Remove pomegranate seeds by cutting in half and hitting the back with a wooden spoon over a bowl.
Step 4: Slice green onions and crumble feta. Chop arugula roughly.
Step 5: Make the vinaigrette by combining white wine vinegar, olive oil, minced garlic, sugar, salt, and pepper in a jar. Shake and let sit for 15+ minutes.
Step 6: In a large mixing bowl, combine cooked rice, arugula, cranberries, toasted pecans, green onions, half the feta, and half the pomegranate seeds. Add most of the dressing and toss gently.
Step 7: Transfer to a serving bowl and top with remaining feta and pomegranate seeds. Drizzle with remaining dressing if desired. Serve immediately or chilled.

Pro Tips for the Best Wild Rice Salad Holiday

Keep these in mind:

Always rinse wild rice before cooking to remove any debris and enhance its flavor.
For added texture, consider incorporating other nuts or seeds, such as walnuts or sunflower seeds.
Let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
Make sure to taste and adjust seasoning according to your preference.
This salad can be made a day in advance, making it a convenient option for easy wild rice salad for parties.

Best Ways to Serve Wild Rice Salad Holiday

For the best presentation, serve this salad in a large bowl and garnish with additional pomegranate seeds and feta on top. This holiday wild rice dish pairs wonderfully with roasted meats or can be served as a light main course on its own. You can also enjoy it as part of a festive buffet alongside other salads, making it a delightful addition to any gathering.

Wild Rice Salad Holiday: 7 Reasons to Celebrate This Dish - Wild Rice Salad Holiday - main visual representation

How to Store and Reheat Wild Rice Salad Holiday

To store, place any leftover salad in an airtight container in the refrigerator. It will keep well for up to three days. If preparing for meal prep, consider making the dressing separately to keep the salad fresh. The salad can be enjoyed cold or at room temperature, making it ideal for meal prep or potlucks.

Frequently Asked Questions About Wild Rice Salad Holiday

What’s the secret to perfect Wild Rice Salad Holiday?

The secret lies in the quality of the wild rice and ensuring it is cooked properly, retaining its chewy texture. Fresh ingredients like arugula and pomegranate add a lively flavor that elevates the dish.

Can I make Wild Rice Salad Holiday ahead of time?

Absolutely! This salad can be prepared a day in advance. Just store it in the fridge and add the dressing right before serving to keep it fresh.

How do I avoid common mistakes with Wild Rice Salad Holiday?

To avoid mushy rice, be sure to monitor the cooking time closely. Additionally, don’t skip rinsing the rice before cooking, as this removes excess starch and improves texture.

Variations of Wild Rice Salad Holiday You Can Try

There are many ways to customize this salad. Consider adding roasted vegetables for a seasonal twist, or swap out pecans for walnuts to change the flavor profile. You can also create a vegetarian wild rice salad for special occasions by including a variety of beans for added protein.

Wild Rice Salad Holiday: 7 Reasons to Celebrate This Dish - Wild Rice Salad Holiday - additional detail

For more delicious recipes, check out Mediterranean Chickpea Salad or Spaghetti with Garlic and Oil. You can also explore Pappardelle with Beef Ragu for a hearty meal option.

Wild Rice Salad Holiday: 7 Reasons to Celebrate This Dish

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A vibrant and hearty wild rice salad packed with textures and flavors, featuring wild rice, arugula, pomegranate seeds, pecans, feta, and a simple white wine vinaigrette. Perfect for holidays, meal prep, or potlucks.

Author: Robert
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 6
Category: Salad
Method: Mixing, Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup (150g / 5oz) wild rice, uncooked
2 large handfuls (120g / 4oz) baby arugula, roughly chopped
1 pomegranate, seeds only
3.5 oz (100g) soft Danish feta, crumbled
3/4 cup dried cranberries
3/4 cup toasted pecans, roughly chopped
1 cup green onions, sliced (or red onion)
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
1/2 garlic clove, minced
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper

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Instructions

Boil 1 liter or more of water in a large saucepan. Add wild rice and reduce to a simmer. Cover and cook for 40–45 minutes until tender but still chewy. Drain and let it steam dry and cool.
While rice cooks, toast pecans in a dry pan for 3–5 minutes over medium heat. Let cool.
Remove pomegranate seeds by cutting in half and hitting the back with a wooden spoon over a bowl.
Slice green onions and crumble feta. Chop arugula roughly.
Make the vinaigrette by combining white wine vinegar, olive oil, minced garlic, sugar, salt, and pepper in a jar. Shake and let sit for 15+ minutes.
In a large mixing bowl, combine cooked rice, arugula, cranberries, toasted pecans, green onions, half the feta, and half the pomegranate seeds. Add most of the dressing and toss gently.
Transfer to a serving bowl and top with remaining feta and pomegranate seeds. Drizzle with remaining dressing if desired. Serve immediately or chilled.